One Pot Spaghetti and Meatballs
One Pot Spaghetti and Meatballs
A simple, comforting dish of spaghetti and meatballs that’s made all in one pot. Perfect for a quick weeknight dinner and easy clean-up.
Nutrition
Calories: 570cal
Carbohydrate: 62g
Protein: 28g
Fat: 22g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
30 min Cook
50 min Total
4 Servings
Ingredients
- 1 pound ground beef
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 24 ounces (2 jars) marinara sauce
- 3 cups water
- 8 ounces spaghetti
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil leaves for garnish (optional)
- Grated Parmesan for garnish (optional)
Instructions
- In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic, salt, and black pepper. Mix until well combined. Shape into 16 meatballs of equal size.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the meatballs in a single layer and cook until browned on all sides, about 5 minutes. You do not need to cook them through at this stage. Transfer to a plate and set aside.
- In the same pot, add the marinara sauce and water. Stir to combine and bring to a simmer. Break the spaghetti in half and add it directly to the pot, stirring to ensure it’s submerged in the sauce. You can add red pepper flakes for a little heat if you like.
- Return the meatballs to the pot, nestling them into the sauce. Cover and cook over medium heat for about 15 minutes, stirring occasionally, until the spaghetti is tender and the meatballs are cooked through. The internal temperature of the meatballs should reach 160°F.
- Remove the pot from heat and let it sit, covered, for 5 minutes to allow the sauce to thicken slightly. Serve hot with fresh basil leaves and additional grated Parmesan cheese if desired. Tips: Stir gently to keep the meatballs intact and adjust seasoning to taste with extra salt and pepper.